Paraben Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally derived from seaweed, free from the synthetic preservatives and additives that make so many packaged noodles a concern for anyone keeping a clean, paraben-free pantry. Here, they get a quick soak in apple cider vinegar and cold water that transforms them from stiff and glassy to satisfyingly tender and pliable. The real star is the blender pesto, a vivid, herb-forward sauce built from fresh basil, parsley, garlic, lemon, and extra-virgin olive oil — every ingredient straightforward and recognizable, nothing hidden. A pinch of turmeric and ginger adds a subtle warmth that makes the whole bowl feel a little more interesting than your average salad. Shaved zucchini ribbons and cool cucumber half-moons round things out with crunch and freshness, and the whole dish comes together with a good toss until every strand is glossy and green. It's bright, light, and genuinely craveable — the kind of salad that doesn't feel like a compromise at all.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 tbsp apple cider vinegar
- 1 tsp salt, divided
- 1 medium zucchini, shaved into thin ribbons with a vegetable peeler
- 1 english cucumber, thinly sliced into half-moons
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the apple cider vinegar, 1/2 tsp of the salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
- 2
While the noodles soak, combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, ginger, and 1/4 tsp salt in a food processor or blender. Pulse 5–6 times to roughly chop the herbs and garlic, then stream in the olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.
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